Name: Dick Miale Pizza
Ingredients: 3 cup unbleached white flour; 2 cup cracked wheat flour; 2 pack yeast; 2 cup water; 1 tsp salt

Why it works: Flour and wheat are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dick Miale Pizza

Ingredients

Directions

Make the dough

Mix 3 cups unbleached white flour, 2 cups cracked wheat flour, 2 packs yeast, 2 cups water, and 1 tsp salt to form dough.

Bake and top

Bake the dough on unglazed quarry tiles, placing ice cubes at the bottom to create a rustic flavor and appearance.
Shape the baked dough into large rounds suitable for pizza.
Spread fresh tomato slices on the dough.
Add pam on the bottom and pam on the top, plus 1 tablespoon.
Grate cheese over the toppings.

Nutrition, whole recipe (rough)

455Calories

13 gProtein

1 gFat

95 gCarbs

Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Salt	1 tsp (6g)	0
Wheat	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Flour + wheattop 12% of all pairs

Smell alikemoderate

Cooked together4,373 recipes

Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Unbleached white flour: Provides the gluten network that gives the dough its structure and chew.
Cracked wheat flour: Adds coarser texture and a nutty, wholesome flavor to the crust.
Yeast: Produces gas as it ferments, making the dough rise and become light.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.